Baby Potato Fry

Ingredients:

• Baby Potatoes- 1/4 kg or more
• Oil- 3-5 tbsp
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp 

For Spice powder:

• Coriander seeds- 2 tbsp
• Cumin seeds- 1 tbsp (Jeera)
• Fennel seeds- 1/2 tbsp (Saunf)
• Dry red chilies- 10-12 broken 
• Dried coconut- 1/8 cup of small pieces
• Black peppercorns- 1 tsp
• White sesame seeds- 1 1/2 tbsp (Til)
• Garlic Cloves- 3-5 unpeeled (optional)

Method:

1. Boil the baby potatoes till they are 70%-80% cooked. Let them cool, peel the skin and cut into halves. 
2. Prepare spice powder by dry roasting the listed ingredients except for garlic. Let those cool down and grind into powder. It can be prepared in larger quantities and stored for more than a month. 
3. Add salt to the powder if you wish to store it. 

1. For detailed procedure, please watch the video. Thank you. 
2. The spice powder can be added to arbi fry, lady finger curry, ivy gourd curry, etc. It can be served with idli, dosa as well. 

Coconut Podwer

Ingredients:

• Dried coconut- 1/2 cup cut into pieces)
• Roasted chana dal- 3/4 cup (Putnalu)
• Coriander seeds- 1 1/2 tbsp
• Cumin seeds- 1 1/2 tbsp (Jeera)
• Dry red chili- 12-15 broken into pieces
• Salt- 1 1/2 tsp or more
• Garlic cloves- 5-6 unpeeled

Method:

• Dry roast all ingredients except salt, garlic cloves. Let it cool and grind into fine powder. Add garlic cloves and salt while grinding. 
• Roast coconut pieces separately. 
• Store in an airtight box. 

For detailed procedure, please watch the video.

Lemon Pickle - Andhra Version

Ingredients:

• Lemon- 10
• Salt- 3 tbsp
• Turmeric powder- 1 tsp
• Red Chili powder- 3-5 tbsp
• Powder of roasted mustard seeds & fenugreek- 1-2 tbsp

• Mustard seeds- 2 tbsp
• Fenugreek seeds- 2 tbsp (Methi)
• Dry roast, grind to fine powder. Store in airtight container

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp

Method:

1. Wash, dry the lemons. 
2. Cut 6 lemons into 8 pieces each. Keep the juice intact. 
3. Use the other 4 for their juice. 
4. If the lemons do not have a lot of juice, use another 2 for extra liquid. Otherwise, the pickle will go dry.
5. Mix salt, turmeric powder. Store in an airtight box. Separate juice and pulp next day, keep it out in the sun for a day or two.
6. Mix back again, add red chili powder, roasted mustard, and fenugreek powder, mix well.
7. Prepare the tempering and let it cool completely. Add the cooled oil to the pickle and mix. 
8. Store in an airtight box. 
9. For detailed procedure, please watch the video. 
10. And remember it will take 3-5 in total to get the pickle ready. The videos had been shot on different days and merged to form a single video.
11. This is the Andhra version and is different from the North Indian pickle, though sun drying is a common feature. 

1. Or store the dried mix and add chili powder, etc when you want to have a fresh pickle. 
2. After mixing the reduced juice to dried lemon pieces, transfer to a clean, dry box and store it. It will stay good for more than a year. In the video, you can see last year's pickle. 
3. The color will change to brown, but that is fine. Salt traces can be seen on the lemon pieces, it acts as a preservative. 

 

Sweet Potato Sweet

Ingredients:

• Sweet Potato- 3
• Jaggery- 3/4 cup or more
• Water- 1/2 cup
• Spice powder- 14 tsp 
• Essence- 2-3 drops (Optional)

Method:

This is a very simple recipe. Wash, peel and chop the sweet potatoes into small pieces. Boil for few minutes, add grated jaggery, spice powder, essence, and mix. Let it cook for 5-7 minutes and turn off the heat. Serve hot or cold.

For detailed procedure, please watch the video. Thank you.

Dosakaya Pappu (Dal)

Ingredients:

• Dosakaya- 1 medium sized (Country cucumber) (Should be yellow in color)
• Tur dal- 1 cup
• Water- 1 1/2 to 2 cups 
• Salt- 1 1/2 tsp 
• Lemon- 1 (juice of half a lemon if required.)

For Tempering:

• Oil-1 1/2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Fenugreek seeds- 1/4 tsp (Methi)
• Dry red chili- 2-3 broken
• Asafoetida- 1/4 tsp
• Green chili- 3-4 slit vertically
• Garlic Cloves- 5-6 unpeeled
• Curry leaves- 6-9

Method:

Wash, peel and cut the dosakaya into half. Taste a small piece to make sure it is not bitter. Dosakaya or country cucumber has a tangy taste to it but it should not be bitter. You can either remove the seeds or cook along with those.

Once you confirm, continue with the rest of the process. For the procedure, please watch the video until I update the written recipe. Thank you.

Gongura Pickle

Ingredients:

• Gongura leaves- plucked from stems of 6 bunches
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp
• Dry red chilies- 60 gms
• Oil- 1tbsp + 4 tbsp
• Salt- 3 tbsp
• Red Chilies- 4-5
• Garlic cloves- 6-8 big, unpeeled

For Tempering: (Twice)

• Oil- 5 tbsp
• Mustard seeds- 1 tbsp
• Garlic cloves- 7-9 peeled
• Asafoetida- 1/2 tsp

Method:

Remove, Wash and Dry the Gongura leaves the previous night. Spread them on a clean cloth to dry them out. Prepare the pickle the next day. This video has a recipe for a normal gongura pickle as well as gongura leaves with red chilies. We can prepare both the pickles at the same time.

Please watch the video for the detailed procedure. I will update the written recipe soon. Thank you.